Blueberry Cornmeal Muffins

These cornmeal and blueberry muffins are a slightly sweeter and moister version of the cornmeal muffins I usually make. The sugar content is the same, but the addition of plump blueberries make these an extra special treat.

Note: If you are using frozen blueberries, do not thaw before adding the berries.

Blueberry Cornmeal Muffins

1 cup of unbleached white flour
1 cup of cornmeal
1/4 cup of sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 teaspoon finely grated lemon zest
1 1/2 cups of buttermilk
1 egg
1/4 cup of melted butter
1 teaspoon of vanilla
1 1/3 cups of fresh or frozen blueberries

Grease 12 muffin cups with butter. Preheat the oven to 400 degrees.

In a large bowl, combine the flour, cornmeal, sugar, baking soda, baking powder, salt and lemon zest. Make a well in the center.

In another medium sized bowl, whisk together the buttermilk, egg, butter, and vanilla. Pour into the flour mixture and stir until just combined. Take care not to overmix. Fold in the blueberries.

Spoon the batter into the muffin tins. Bake in the oven for 20 - 25 minutes or until golden brown. Leave the muffins in the tins for about 10 minutes to cool before removing.